Michigan Asparagus Soup – a delicious recipe with asparagus, celery, parsley, fresh chives, red onion, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
If you can find summer savory- and it's fresh- that is the key to making the best asparagus soup.
2
If not, add the rosemary in-- to taste-- instead.
3
Chop up veggies and herbs, boil them in a large pot with enough water to cover them, just a little past tender but not mushy.
4
Let the veggies cool, drain them and reserve the broth.
5
Blend the veggies and herb mix with one cup broth to high heaven!
6
Sometimes there are little strings from the celery, but I don't mind that.
7
To avoid this, chop up the celery more before cooking.
8
Return mixture to the pot and add the rest of the ingredients, heating slowly.
9
Be careful with the salt and pepper if you are using the optional chicken stock and add this in after the stock.
179
kcal
Calories
2
g
Fat
27
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lb asparagus, 5 celery ribs, ½ cup fresh parsley, ¼ cup fresh chives, and more.
Yes, Michigan Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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